Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

Balcerek, Maria; Pielech‐Przybylska, Katarzyna; Strąk, Ewelina; Patelski, Piotr; Dziekońska, Urszula

doi:10.1007/s00217-015-2542-7

Cited by 23 publications

(17 citation statements)

References 40 publications

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“…Amylolytic activity in the rye grain was determined at 0.30 ± 0.08 CU g −1 . The activities of the amylolytic enzymes in the raw materials were characterized by a low activity for α amylase, compared to malted cereals which have amylase activities of over 100 CU g −1 (Balcerek et al 2016).…”

Section: Specification Of Raw Materialsmentioning

confidence: 99%

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk

Balcerek

2020

Food Bioprocess Technol

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The rising population and increasing demand for food place added pressure on the agricultural sector to maintain high process efficiency while implementing environmentally friendly methods. In this study, we investigate the effect of pre-hydrolysis of native rye starch and its influence on the yield of ethanol obtained by simultaneous saccharification and fermentation (SSF) from high gravity rye mashes with 25% and 28% w w −1 dry matter content. Fermentation was carried out in a 3-day system at a temperature of 35 ± 1°C using the dry distillery yeast Ethanol Red (Saccharomyces cerevisiae). The characteristics of the tested raw material and changes in the native rye starch during enzymatic hydrolysis were analyzed using a scanning electron microscope (SEM). The SEM images revealed characteristic changes on the surface of the starch, which was found to have a layered structure, as well as interesting behavior by the yeast during SSF when the glucose concentration in the environment was lowered. Both in the mashes with 25% and 28% w w −1 dry matter, starch pre-hydrolysis did not significantly increase either the initial amounts of sugars available to the yeast or the fermentation efficiency and ethanol yield in comparison to the mashes without this pre-treatment. Keywords Native starch. Pre-hydrolysis. Fermentation. SSF Abbreviations A 100 absolute alcohol AP amylopectin BD amylopectin of the high-amylopectin cultivar CU Ceralpha unit cv cultivar d.m dry matter DP degree of polymerization DSS degree of starch saccharification GSHE granular starch hydrolyzing enzymes HPLC high-performance liquid chromatography LSD least significant differences PES polyethersulfone PLS pressureless liberation of starch SEM scanning electron microscope SSF simultaneous saccharification and fermentation SSU soluble starch unit VHG very high gravity GAU one glucoamylase unit

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Section: Specification Of Raw Materialsmentioning

confidence: 99%

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Strąk

Balcerek

2020

Food Bioprocess Technol

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“…Additionally, the yeast and distillery equipment are an important factors in maintaining the proper purity of the process. Good practice is to use yeast disinfection (by sulfuric acid solution, pH 2–2.5) to eliminate undesirable bacterial cells, before mashes inoculation with yeast [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

“…The concentration of soluble solids (mostly sugars) in sweet mashes was measured with a hydrometer (results were expressed in g/kg) [ 24 ]. Upon completion of the fermentation process, the concentration of soluble solids was determined in mashes after ethanol distillation in a Super Dee digital distilling unit (Gibertini, Novate Milanese, Italy).…”

Section: Methodsmentioning

confidence: 99%

The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

et al. 2017

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The aim of this study was to evaluate the influence of different starch liberation and saccharification methods on microbiological contamination of distillery mashes. Moreover, the effect of hop α-acid preparation for protection against microbial infections was assessed. The quality of agricultural distillates was also evaluated. When applying the pressureless liberation of starch (PLS) and malt as a source of amylolytic enzymes, the lactic acid bacteria count in the mashes increased several times during fermentation. The mashes obtained using the pressure-thermal method and malt enzymes revealed a similar pattern. Samples prepared using cereal malt exhibited higher concentrations of lactic and acetic acids, as compared to mashes prepared using enzymes of microbial origin. The use of hop α-acids led to the reduction of bacterial contamination in all tested mashes. As a result, fermentation of both mashes prepared with microbial origin enzyme preparations and with barley malt resulted in satisfactory efficiency and distillates with low concentrations of aldehydes.

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“…Concentrations of the following compounds were determined: acetaldehyde, furfural, hexanal, benzaldehyde, ethyl acetate, ethyl butyrate, 3‐methyl butyl acetate, hexyl acetate, ethyl caproate, ethyl caprylate, ethyl benzoate, methanol, 1‐propanol, 2‐methyl‐1‐propanol, 1‐butanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol, 1‐hexanol and benzyl alcohol. The agricultural distillate from the unmalted rye was found to have the highest concentration of acetaldehyde and amyl alcohol isomers and the lowest concentration of furfural, while the raw spirits made from mashes containing cereal malts were characterized by lower concentrations of the undesirable acetaldehyde .…”

Section: Analysis Of Agricultural Distillatesmentioning

confidence: 94%

“…GC‐MS was used by Balcerek et al to analyse agricultural distillates obtained from unmalted rye and different malts. Concentrations of the following compounds were determined: acetaldehyde, furfural, hexanal, benzaldehyde, ethyl acetate, ethyl butyrate, 3‐methyl butyl acetate, hexyl acetate, ethyl caproate, ethyl caprylate, ethyl benzoate, methanol, 1‐propanol, 2‐methyl‐1‐propanol, 1‐butanol, 2‐methyl‐1‐butanol, 3‐methyl‐1‐butanol, 1‐hexanol and benzyl alcohol.…”

Section: Analysis Of Agricultural Distillatesmentioning

confidence: 99%

The analysis of raw spirits - a review of methodology

et al. 2016

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Agricultural distillates (raw spirits) are alcoholic liquids obtained through distillation (preceded by alcoholic fermentation) of specific agricultural products that do not have the properties of ethyl alcohol or a spirit, but still retain the aroma and taste of the raw ingredients used. This review is a brief overview of agricultural distillates and of some methods commonly used (GC‐MS, GC‐FID, GC‐O, electronic nose) for performing quality assessments and for determining the composition and botanical origins of the raw spirits. Copyright © 2016 The Institute of Brewing & Distilling

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Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

Cited by 23 publications

References 40 publications

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

Effect of Pre-hydrolysis on Simultaneous Saccharification and Fermentation of Native Rye Starch

The Effect of Different Starch Liberation and Saccharification Methods on the Microbial Contaminations of Distillery Mashes, Fermentation Efficiency, and Spirits Quality

The analysis of raw spirits - a review of methodology

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